Add all of the dry ingredients into the large bowl of a stand mixer and stir together.

Using a pastry cutter or a fork, cut in the butter. I find that it’s easy to do when I use a cheese grater to shred the butter first.

Add milk, discard, and pumpkin puree to the bowl and knead the dough using the dough hook attachment for about 3 minutes or until you have a soft cohesive dough. Be sure to stop and scrape the sides of the bowl if necessary.

Cover the bowl with plastic wrap and leave it to rise or ferment on the counter for 2-4 hours.

Add some additional flour to a clean work surface, place dough on the surface, and roll the dough into a large square. I attempt to get my dough to about a 16x16 inch square.

Now it’s time for the filling. Spread the softened butter all over the dough. Then sprinkle with a mixture of white sugar, brown sugar, and pumpkin pie spice.

Using a pizza cutter, slice the dough into 4-inch squares. This does not need to be exact.

Using a bench scraper, carefully pick up the squares and stack them on top of each other. I like to stack 4 squares at a time and then place the stacks of dough into a buttered loaf pan. You will probably need to tilt the loaf pan so that the squares don’t slide around while you are stacking them.

Place the loaf pan in the oven and bake at 350°F for 35-40 minutes. You may need to cover your loaf with aluminum foil towards the end of the baking time to prevent the top from burning while the loaf continues to bake. Bake until the top is golden brown and the internal temperature reaches 190°. *Note that your oven may need more or less than the recommended time.

Once the loaf is finished baking, let the loaf of bread cool.

While the loaf is cooling, add powdered sugar, softened butter, pumpkin pie spice, and heavy cream to a medium sized bowl. Whisk together by hand or with an electric mixer. Drizzle on top of the loaf and enjoy!